I have made a turkey for Thanksgiving for several years now, and each year it gets better and better. This year, I basted the turkey with a lemon-thyme butter, and it had a perfect balance of flavor.
- 16 pounds whole turkey giblets , defrosted and removed
- 115 grams butter
- 2 lemons
- 1 teaspoon thyme , leaves chopped
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 onion
- 1 garlic head of
- Salt pepper and
- Preheat oven to 350F/175C at least an hour before.
- Rinse turkey inside and out and pat dry.
- Generously salt and pepper the cavity.
- Melt butter in a small saucepan over low heat.
- Remove from heat and add the chopped thyme and zest and juice of one lemon.
- Quarter the onion and lemon, and cut the head of garlic in half, crosswise.
- Stuff turkey with onion, lemon, garlic, thyme and rosemary sprigs.
- Brush the turkey with the thyme butter.
- If using, place a thermometer in the meat of the thigh, being sure to avoid any bones.
- Place turkey in the oven and baste with the remaining thyme butter every 30-45 minutes.
- Roast until the bird reaches an internal temperature of 165F, about 3-3.5 hours.
- Cover the turkey lightly with aluminum foil and allow to rest at least 30 minutes before carving.